Sep 17, 2018

Cheesy Mashed Potato Patties Served with Worcestershire Sauce

Something about oozing cheese and mashed potatoes.

My first intent was to make them into patties, somehow ended up more like Japanese korokke, but seared not fried. Mixed cheese was incorporated - mozzarella for its creaminess and cheddar for a boost of saltiness, but supposedly mini Camembert should work too.

Cheesy mashed potato patties served with Worcestershire sauce -

Ingredients (makes about 6 korokke-sized patties)?

  • 2/about 515 grams potatoes 
  • 1 cup mixed cheese (mozzarella and cheddar used here)
  • 1 egg
  • 3 to 4 tablespoons unsalted butter
  • 1 tablespoon heavy whipping cream
  • 3 tablespoons chopped parsley
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • Some all purpose flour
  • Some Japanese panko
  • Some Worcestershire sauce


Prepare a pot of water. Meanwhile, peel and cut the potatoes into medium sized cubes. Drop the potatoes to the pot, start with cold water and bring to a boil. Once boiling, lower the heat to a simmer, cover with lid and continue to cook for about 20 minutes. Test with a fork and see if it can pierce through, otherwise, continue to cook till softened. 

Once ready, drain well and let them cool down for 10 more minutes, the remaining moisture can further evaporate during this time. Afterward, mash these potato cubes. Ideally, use a masher to do the job, if there's really no suitable tools, blender can be your last resort.

I actually store mashed potatoes in the fridge overnight, so I can save some troubles when ready to cook. In that case, remove mashed potatoes ahead of time to bring it to room temperature.

To the mashed potatoes, add in 1 tablespoon heavy whipping cream, chopped parsley, 1 tablespoon of salt, and 1/4 tablespoon of black pepper. Mix till incorporated.

Shape and squeeze mixed cheese into small ball shapes. Wrap the cheese ball with mashed potato. If mashed potato gets too sticky and hard to work with, mix in some flour. Shape into medium sized patties, similar to Japanese korokke.

Prepare three plates, one filled with flour, 1 with beaten egg, and 1 with some Japanese panko. Transfer potato patties one by one, first coat the patties with flour, then dip in beaten egg, lastly cover with panko. 

Take a non-stick pan. Add in unsalted butter and turn to medium heat. Once melted, gently add in the patties one by one. 

Sear till colored then flip to sear the other side, add more butter if the surface of the pan appears too dry after flipping.

Serve with some Worcestershire sauce.

Mashed potatoes can be hard to work with, they can get too sticky and make it very hard to form into patties. In that case, on top of mixing some flour to the mixture, try wearing gloves and dust both hands with flour.

Time to melt away with that oozing cheese filling.

Other recipes with potatoes:

Sep 10, 2018

Shaoxing Pork Rice Bowls 紹興豬肉丼

Monday blue, so comfort food came to a rescue. This recipe got all the elements for my type of Asian style comfort food - steamed rice top with braised pork belly, veggies, and to make it even better, a sunny-side up egg.

Shaoxing pork rice bowls 紹興豬肉丼 - 

Ingredients (for 3 to 4 portions)?

  • 1 lb pork belly strips
  • 1 big bundle spinach
  • 8 garlic cloves 
  • 2 ginger slices
  • 1/2 cup soy sauce
  • 1/3 cup aged Shaoxing wine
  • 2 star anise
  • 2 cubes crystal sugar
  • 1 stalk scallion
  • Some olive oil
  • Some salt
  • Some black pepper
  • 3 to 4 portions steamed rice
  • 3 to 4 eggs


Cook the rice first and keep it warm.

Peel garlic cloves, save 5 as a whole and roughly chop the other 3. Cut the spinach into shorter sections. Destem and chop the scallion. Slice old ginger, about 1.5 mm thickness. Cut the pork strips into two shorter sections, just make sure the meat can fit into the clay pot.

Use a pan first to prepare the sides. Drizzle enough olive oil to coat the bottom of the pan and turn to high heat. Before the oil gets hot, add in chopped garlic and 1/2 teaspoon of salt. Once aromatic but not burning the garlic, add in spinach and cook till wilted. Scoop out and set aside for later use.

Wipe the pan with a kitchen towel and drizzle more oil. Turn to medium high heat and wait till the surface gets hot. Crack in one egg at a time to make some sunny-side ups. During the process, dust the eggs with some salt and black pepper. Cook till the edges of the egg whites turn slightly browned and crisp, but the center yolk remains gooey and semi-cooked through. Remove from heat and set aside for later use.

Now bring out the clay pot. First, season the top and bottom sides of the pork belly with some salt and pepper. 

Second, lightly oil the surface of the clay pot and turn to medium high heat. Once the oil gets hot, transfer the pork over and sear till colored. Flip and sear the other side.

Once both sides get that delicious looking color, pour in 1/2 cup of soy sauce, 1/3 cup of Shaoxing wine, 2 star anise, 5 garlic cloves, and 2 ginger slices. Bring to a boil then lower to a simmer. Cover with lid and braise for about 20 minutes. Check and flip the meat once awhile to ensure even cooking.

Towards the end, add in 2 crystal sugar cubes. Put the lid back on and turn off the heat. Wait till the sugar has been fully dissolved and blended with the sauce. 

Take the pork belly out and rest for 5 to 10 minutes. Once cools down, slice the pork, about 2 mm to 3 mm thickness.

To serve the meal, scoop some steamed rice to serving bowls and top with a layer of simple spinach stir-fry. Add the egg on one side and lay down pork slices on the other side. Drizzle some thickened sauce all over and sprinkle some chopped scallion.

This braised pork belly is on the saltier side, so I purposely made the sides lighter with less salt. Adjust the flavors per your reference if needed.

This Monday not so blue anymore.

Other rice bowl recipes: